Those who live in the Country, or go to Sea, have frequent occasion to use
Mustard, when there is no opportunity of getting it without extraordinary
Trouble. It is a Sauce seldom thought on till the Minute we want it; and
then, according to the old Way of making it, if we are lucky enough to have
Mustard-Seed in the House, we must spend an Hour in the Ceremony of
grinding it in a wooden Bowl, and an Iron Cannon-Bullet, according to the
old Custom; or, if we have Mustard by us, ready made, if it has stood a
Week, it is then of no value, if it is in small quantity. But to obviate
this Difficulty, the Invention of grinding Mustard-Seed in a Mill, and
thereby reducing of it to Flour, to be made fit for the Table in an
instant, has been very well received: for by that Contrivance we have it
always fresh, and full of brisk Spirits, and may only make just what we
want without any spoil, as long as we keep a Stock of this Flour by us.
There are two Sorts of Mustard: _viz._ The white Sort, which is a large
Grain, and not so strong; and the black Sort, which is a small Grain. That
which I account the best, is from the wild Mustard, commonly found growing
in _Essex_, which sells the best in the Markets. But from whatever Place we
have it, regard should be chiefly had to its being free from Mustiness,
which happens from the gathering the Seed wet, or in the Dew, and laying it
close together before it is thresh'd. When this Seed is dry and sweet,
grind it in a Mill, such as a Coffee-Mill; but the Mill must be fresh, and
free from any Flavour or Taint: it should not indeed be used with any other
thing. When you have ground a sufficient Quantity, pass it through a pretty
open Sieve, and the next day put it into Vials with open Mouths, pressing
it down close; stop them well, and keep it for use. When you want good
Mustard for the Table, take a spoonful or two of this Flour, and as much
boiling Liquor from the Pot, where Beef or Pork is boiled, as will make it
of the Consistence you desire, stirring it well till it is mixt for your
Purpose; or for want of such Liquor, boil a little Salt and Water together,
and mix your Mustard-Flour with that; but in either of these Ways you must
observe, that while your Mustard is warm, it will last better.
Some who do not love their Mustard overstrong, put equal Quantities of the
white and black Mustard-Seed into the Mill, and then the Flour will not be
so poignant to the Palate, and will have a brighter Look. If your Mill be
set very sharp, the Flour will be so fine, that it need hardly be sifted.